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Singapore researchers make world-first wine from tofu waste

Researchers at the National University of Singapore have created the world’s first tofu wine using discarded tofu whey; a by-product during the traditional tofu manufacturing process.

The wine named Sachi comes at a lower alcohol level than traditional wine and is said to offer health benefits. The protein and soluble sugars in the whey are also said to reduce oxygen depletion in waterways. Certainly, this isn’t the first beverage to find value from waste as the multinational brewing company Toast brews beer made from wasted bread.

So what?

By finding value from a waste product, this tofu wine is implementing some of the principles of the circular economy. Coupled with the fact this wine offers health benefits it could find some success among health and eco-conscious consumers.

Like Toast, will Sachi wine find a place in the global market? What other new forms of beverages could emerge from food waste?